List of Natural and Biodynamic® Wine Producers

This is a great list of Natural and Biodynamic® Wine Producers as compiled by Fork & Bottle online. I will be adding to this list as I find more info. Please email me with any suggestions or wineries that belong on this list!

"Natural wines are produced without the use of preservatives, fertilizers, industrial yeasts, and pesticides."- Eric Asimov

Burgundy
Domaine d'Auvenay
Domaine de L'Arlot
Domaine Comte Armand
Daniel Barraud
Dom. de la Boissonneuse
(some vineyards)
Domaine de la Cadette
Chandon de Briailles
Domaine Bruno Clavelier
Dominique Cornin
Dominique & Catherine
DerainDomaine Dujac (org, bio-d methods)
Domaine des Epeneaux
Les Faverelles
Domaine Emmanuel Giboulot
Jean Grivot
Domaine Henri Gouges
Domaine Guillemot-Michel
Thierry Guyot
Domaine Jeandau
Michel Lafarge
Domaine des Comtes Lafon
Domaine Leflaive
Domaine Leroy
Sylvain Loichet
Les Champs de l'Abbaye
Château de la Maltroye
Didier Montchovet
Château de Monthelie
Pierre Morey
Jacques-Frederick Mugnier
Jean-Claude Rateau
Domaine Roblet-Monnot (converting)
Domaine Romanee Conti (DRC) (converting since 2007)
Rossingol-Trapet
Guy Roulot
La Soufrandière (org + bio-d methods)
Trapet
Laurent et Céline Tripoz
Cécile Tremblay (converting)
Domaine des Vignes du Maynes
Domaine de la Vougeraie

Chablis
Vincent Dauvissat (biodynamic methods)
Catherine Moreau

Beaujolais
Domaine Debize
Domaine Ducroux
Marcel Lapierre
Les Marcellins

Loire Valley
Catherine et Pierre Breton
Clos de la Briderie
Clos Roche Blanche (partially)
Château de La Bonneliere
Eric Bordelet
Guy Bossard
Laurent Chatenay
Domaine Les Chesnaies
François Chidaine
Domaine du Closel
Clos de la Coulée de Serrant (Joly)
Domaine Julien Courtois
Oliver Cousin
Didier Dagueneau
Domaine Philippe Delesvaux
Domaine de l'Ecu
Domaine Filliatreau (converting)
Dom. de Château Gaillard
Château Gaillard
Domaine de la Garrelière
Domaine des Huards
Huët
Domaine de Juchepie
Domaine des Maisons Brûlées
Domaine de la Louvetrie
Domaine Mosse
Domaine de Pontcher
Puzelat (some vineyards)
Dom. des Roches Neuves
Clos Rougeard (various organic/bio-d methods)
Domaine des Sablonnettes
Domaine St. Nicholas
Domaine de la Sansonnière
Silce de Quincy (biodynamic methods)
Château de Suronde
Château Tour Grise
Domaine Vacheron (organic/biodynamic mix)
Vigneau Chevreau

Alsace
Laurent Barth
François Baur
Jean Becker (partially)
Léon Boesch
Barmes-Buecher
Bott-Geyl
Vignoble Klur Clément
Marcel Deiss
Dirler-Cadé
André Durrmann
Eblin-Fuchs
Geschickt Frédéric
Charles & Dominique Frey
Pierre Frick
Geschickt
Jean Ginglinger
Remy Gresser
G. Humbrecht & Fils
Josmeyer
Marc Kreydenweiss
Albert Mann
Eugène Meyer
Mittnacht
Ostertag
Rolly-Gassmann
Schaetzel
Marc Tempé
Weinbach (Faller)
Zind Humbrecht
Valentin Zusslin

Rhone
Domaine Pierre André
Château de Bastet
M. Chapoutier (most of the smaller production wines)
Clos du Caveau
Domaine du Coulet
Domaine Duseigneur
Domaine des Estubiers
Domaine Ferraton
Domaine de Graillefiot
Domaine Guillemot-Michel
Clos du Joncuas (?)
Domaine les Aphillanthes
La Ferme des Sept Lunes
Dom. de La Grande Bellane
Domaine de Marcoux
Domaine Monier (Biodynamic methods)
Domaine Montirius
Domaine de la Mordoree ("durable agriculture)"
Domaine Patrick Pélisson
Domaine Saint Apollinaire
Domaine Eric Saurel
Domaine de Villeneuve
Domaine Viret

Champagne
Françoise Bedel
Bérèche (converting part of a vyd)
Raymond Boulard (trials began in 2001)
Fleury
Gautherot
Larmandier-Bernier
Léclapart
Leclerc Briant
Bruno Michel (Cuvée Rebelle)
Franck Pascal
Prévost
Réaut-Noirot
Erik Schrieber
Jacques Selosse
de Sousa

Languedoc-Roussillon
Domaine Léon Barral
Domaine Beau-Thorey
Domaine de Bila-Haul (Chapoutier)
Le Casot de Mailloles
Domaine Cazes
Clos du Rouge Gorge
Domaine de Combebelle
Domaine de Fontedicto
French Rabbit
Domaine Gauby
Les Petite Domaine de Gimios
La Grange de Quatre Sous (experimenting)
Joliette (partially)
Laguerre
Domaine de Malaïgue (partially)
Château Maris
Mas Conscience
Domaine Matassa (some biodynamic practices)
Domaine du Montahuc
Monty's French Red (Waldin)
Domaine Pechigo
Domaine des Perrières (Marc Kreydenweiss)
Domaine Olivier Pithon
Domaine St. Julien
Le Soula
Terres des Chardons
Domaine du Traginer

Provence/Bandol
Domaine des Béates
Château La Canorgue (some practices)
Domaine Les Fouques
Domaine Hauvette
Château Romanin
Château de Roquefort
Domaine de Lauzières
Château Sainte-Anne
Domaine Saint Estéve
Domaine La Tour de Vidaux
Domaine de Trevallon

Corsica
Domaine Comte Abbatucci
Domaine Arena
Domaine Pero Longo

Friuli/Venezia Giulia
Bressan
La Castellada
Damijan
Domaine Borc Dodon
Gravner
Radikon
Vodopivec

Piedmont
Cascina degli Ulivi
Cascina Corte (some biodynamic practices)
Ël Mat di Gaiero Giuseppe
Hilberg-Pasquero
Teobaldo Cappellano
Nuova Cappellata
Scagiola (bio-d techniques)
Trinchero

Tuscany
Castello di Argiano
Fattoria di Bacchereto
La Busattina
Caiarossa
Casale
Fattoria Castellina
Casina di Cornia
Duemani
Tenuta di Ghizzano
Corte Pavone (some biodynamic practices)
Cosimo Maria Masini
Fattoria Cerreto Libri
Massavecchia
Il Paradiso di Manfredi
Monte Bernardi
Querciabella(some biodynamic practices)
Castello dei Rampolla
Riecine(experimenting)
San Giuseppe
Stella di Campalto
Fattoria La Torre
Poggio Trevvalle
Tenuta di Valgiano

Umbria
Paolo Bea

Emilia Romagna
La Collina SCRL
Cà Colombera - Dimola
Folicello
Paolo Francesconi
Camillo Donati

Abruzzi
Antonio Di Battista
Emidio Pepe (as of 2005 vintage)
Olearia Vinicola Orsogna

Alto Adige-Trentino
J. Hofstätter (some biodynamic vineyards)
Kellerei Kaltern
Alois Lageder (Estate wines)
Tenute Loacker

Veneto
La Biancara
Castello di Lispida
Cascina La Pertica
Perlage "Col di Manza"

Basilicata
Cantine del Notaio

Campania
Ocone

Lazio
Claudio Menicocci
Puglia
Cefalicchio
Leone de Castris

Marche
Fattoria San Lorenzo

Sicily
C.O.S.
Zenner Dô
Gulfi

Slovenia
Severin Erzertic
Movia
Urbajs

Austria
Geyerhof
Hirsch
Loimer (converting began in 2006)
Nigl
Nikolaihof
Meinklang
Michlits
Willi Opitz
Bernard Ott
Schönberger
Sepp-Moser
Söllner
Wimmer-Czerny

Germany
Bürklin-Wolf
Weingut Eymann
Weingut Fuchs-Jacobus
Gysler
Weingut Hahnmühle
Freiherr Heyl zu Herrnsheim
Sybille Kuntz
Weingut Sander
Weingut Trossen
Schloss Wallhaüsen
Weingut Wittmann
Weingut Im Zwölberich

Hungary
Weninger

Switzerland
Domaine de Beudon
Azienda Biodinamica Cà di Ciser
Liesch-Hiestand

Spain
Dominio de Atauta
Albet i Noya
Descendientes de J. Palacios
Mas Estela
Do Ferreiro
R. López de Heredia (various biodynamic practices)
Clos Martinet
Alvaro Palacios
Pingus
Ponce
Telmo Rodriguez
Viña Sastre Roble (some biodynamic practices)

Portugal
Quinta de Covela
Vale Pequeno

Chile
Antiyal
Emiliana Winery
Casa Lapostolle (converting)
Matetic
Seña (converting)
Viñedos Organicos Emiliana

Argentina
Alpamanta
Bodega Colomé (one vineyard)
Finca Cobos
Fabril Alto Verde
Bodegas Chacra
Bodega Noemia de Patagonia
Bodegas Krontiras (converting)

South Africa
Reyneke Wines
Rozendal Farm
Schonenberg Wines
The Observatory
Topaz ("made totally naturally in their garage along biodynamic principles")
Tulbagh Mountain Vineyards (converting since 2005)

Jura/Savoie
Dominique Dumont
Belluard Fils
Domaine Monnier
Domaine Pignier
Prieuré Saint Christophe
André et Mireille Tissot

Bordeaux
Domaine de l'A
Château Jacques Blanc
Castel Vieilh la Salle
Ch. La Chapelle Maillard
Château Falfas
Château La Tour Figeac
Château Fonroque (partially)
Château Lagarette
Château La Grave
Ch. La Grolet & Peybonhomme
Château la Maison Blanche (trials)
Château Les Mangons
Château Meylet
Château Morlan-Tuilière
Château Moulin du Cadet
Château Pontet-Canet
Château Le Puy/Château Pampine
Ch. des Rochers Bellevue
Ch. du Champ des Treilles
Dom. du Rousset Peyraguey

SW France
Château Bouscassé
Domaine Le Boucas
Domaine de Lafage (Coteaux du Quercy)
Château Laroque (Bergerac)
Grande Maison (Monbazillac)
Château Montus
Château Lacapelle Cabanac (Cahors)
Château Vent d'Autan (Cahors)
Domaine de Souch (Jurançon)

Armagnac
Domaine de Saoubis

Sonoma
Baker Lane (converting)
Benziger (some wines, incl. Tribute)
Bucklin ("use several biodynamic techniques")
B Vineyards & Habitat (some biodynamic practices)
Bjornstad (Porter-Bass Vyd)
Ceritas (Porter-Bass Vyd)
Coturri Winery
De Loach (converting)
DuMOL (Estate vineyard)
Hobo (Beasley Vineyard) Kamen
Littorai (biodynamic except for Hirsch)
Lutea Wine Cellars (mix)
Montemaggiore
Pax (Kobler vineyard)
JPV Freestone
Porter-Bass
Porter Creek (estate wines)
Preston (experimenting)
Quivira
Small Vines (bio-d practices)
Sky Saddle (Harms vyd fruit)
Tandem (Porter-Bass wines)
Truett Hurst (converting)
Unti (biodynamic practices)
Verge (organic with some biodynamic grapes)
Wild Hog (Porter-Bass Vyd)

Napa
Araujo
Black Sears
Ehlers Estate
Frog's Leap (some biodynamic practices)
Grgich Hills
Joseph Phelps (converting since 1999)
Opus One (25%, began in 2006)
Quintessa
Robert Sinskey
Viader (some biodynamic pratices)

Mendocino
Bonterra (McNab Vyd)
Ceàgo Vinegarden
Paul Dolan Vineyards
Frey (some biodynamic)
Golden Vineyards
Jeriko Estates & Vineyards (partially)
Martella Wines
Masút
Mendocino Farms
Patianna
Saracina Kathleen's Vineyard
Topel (biodynamic practices)

Central Coast
Ambyth Estate
Ampelos Cellars
Arcadian (Purisima Mtn vyd)
Beckman Vineyards
Blair Fox (Purisima Mtn vyd)
Bonny Doon Ca’ del Solo vineyard (others have some biodynamically grown grapes)
Carmody McKnight
Demetria (Demetria vyd)
Dover Canyon (Chequera Vyd)
Hartley-Ostini Hitching Post (Purisima Mtn vyd)
Kenneth-Crawford (Purisima Mtn vyd)
Ethan Lindquest (Purisima Mtn vyd)
Margerum (Purisima Mtn vyd)
Parr Selections (Purisima Mtn vyd)
Presidio
Qupé (Purisima Mtn vyd)
Rhys (estate wines)
Samsara (Purisima Mtn vyd)

Sierra Foothills
Clos Saron (some biodynamic practices)
La Clarine
Renaissance (converting)

Oregon
Antica Terra (some biodynamic practices)
Beaux Freres
Belle Pente (some biodynamic practices)
Bergström (estate wines)
Brick House
Cooper Mountain Vineyards
Cowhorn (first releases in 2007)
de Lancellotti
Evesham Wood
Lemelson (Resonance Vyd)
Maysara Winery (Momtazi Vyd)
Montinore Estate
Resonance Vineyard
Rex Hill (converting)
Sineann (Resonance Vyd)
Sokol Blosser (converting)

Washington
Cayuse Vineyards
Hedges Family Estate (some biodynamic practices)
Pacific Rim (Wallula Vyd)

Okanagan
Blue Mountain (experimenting)

Colorado
Jack Rabbit Hill

Niagara
Southbrook Vineyards (Estate wines)

New York
Shinn Estate Vineyards (some biodynamic practices)
Silver Thread Vineyard
Herman J. Weimer (slowly converting)

Virginia
Chateau O'Brien (Northpoint Vyd)

Illinois
Famous Fossil Winery

Hunter Valley - New South Wales
Botobolar Vineyard
Krinklewood Vineyard (converting)
Lark Hill Winery
Lowe Family (some biodynamic practices)
Macquariedale Estate
Organic One
Retief Wines
Rosnay Wines

Barossa - McClaren Vale - Clare Valley - South Australia
Burge Family
Cape Jaffa Wines
Walter Clappis Wine Co.
Elderton (experimenting)
Gemtree Vineyards (some biodynamic practices)
Henschke (some biodynamic practices)
Kalleske Wines (some biodynamic practices)
Kangarilla Road (converting)
KT and the Falcon
Maverick Wines
Mitchell Winery (some practices)
Ngeringa
Noon Winery (some biodynamic practices)
Paxton Wines
Radford Wines (some practices)
Smallfry (converting)
Southpaw Vineyard

Heathcote - Yarra Valley - Victoria
Avonmore Estate
Bass Phillip (converting)
Bindi Wine Growers (some biodynamic practices)
Bress (some biodynamic wines)
Carlei Vineyards (some biodynamic wines)
Castagna Vineyards
M. Chapoutier (some wines)
Delatite (some biodynamic practices)
Giant Steps/Innocent Bystander (converting)
Goulburn Terrace Wines
Haywards of Locksley
Hockrich
Jasper Hill Wines
Kiltyname Estate
Lethbridge Wines (estate wines)
Moondarra/Holly’s Garden
Naked Range (converting)
Prancing Horse
Rees Miller Estate
Robinvale Winery
Roundtable Wines
Savaterre
Sorrenberg Vineyard
Sutton Grange Winery
Tallarook (converting some vineyards)
Tarrington Vineyards

Margaret River - Western Australia
24 Karat
Cowaramup Wines/Clown Fish
Cullen Wines
Gilead Estate
Herriot Wines
Jeeleunup Gully
Marchand & Burch
Talijancich Wines (estate wines)
Woody Pear Wines

New Zealand
Blind Trail
Covell Estate
Felton Road
Hawkhurst Estate (undergoing certification)
Kingsley Estate Vineyards (some practices)
Milton Vineyards
Pyramid Valley Vineyards (Calvert vineyard)
Rippon Vineyard
Daniel Schuster Wines (converting)
Seresin
Vynfields (some biodynamic practices)

DENVER’S TOP LOCALLY-OWNED RESTAURANTS PRESENT HARVEST WEEK 2010

Save the dates: August 21-27, 2010! Plan to head to Denver, CO for some great freshly grown food and wine!

EatDenver, comprised of the area’s top locally-owned restaurants, announces the third annual Harvest Week, a celebration of Colorado’s exceptional produce and products. Each participating restaurant creates a menu for Harvest Week that features food and/or beverages grown or produced in Colorado and highlights the style of that particular eatery. Click on the restaurants below to discover their Harvest Week menu.

* 1515
* Avenue Grill
* Beatrice & Woodsley
* Bistro Vendome
* Black Pearl
* Cafe Colore
* Campo de Fiori
* Citron Bistro
* Dixon's
* duo Restaurant
* Elway's Cherry Creek
* Encore
* Gelman'sRestaurant & Bar
* Great Northern
* Snooze AM Eatery
* The Lobby
* Jonesy's EatBar
* Locanda Del Borgo
* MAX Gill & Grill
* Tarbell's SouthGlenn
* Olivéa
* Opus Restaurant
* Osteria Marco
* Panzano
* Parallel Seventeen
* Racines
* Rioja
* Root Down
* Steubens
* Wynkoop Brewing
* Tables
* Barolo Grill
* Tambien
* The Crushery
* The Fort
* Vesta Dipping Grill
* Vine Street Pub
* Washington Park Grill

Follow HarvestWeek on Facebook for the latest info!
Or follow on Twitter @EatDenverCO!

2nd ANNUAL OLIO NUOVO FESTA “NEW OLIVE OIL” CELEBRATION in Willamette Valley's Wine Country

Dayton, Oregon (July 23, 2010) – Oregon’s Willamette Valley has been growing Pinot Noir and Pinot Gris grapes for the past four decades. But recently, visionaries like Ken and Penny Durant have embraced a new agricultural and culinary trend in Oregon – olives. The Durants planted a small olive orchard in 2005 and now have 13, 000 olive trees on 17 acres in the Willamette Valley. Two years ago they built the Oregon Olive Mill, Yamhill County’s first olive oil pressing facility, and Oregon’s largest. To celebrate the 2010 olive harvest, the Oregon Olive Mill will host the 2nd annual Olio Nuovo Festa on the weekend of November 19-21st. This three-day event honors the age-old Italian tradition that exists around the first pressing of artisan olive oil, celebrating the olive, the harvest and the pressing of the new olive oil. Olive varietals pressed at the Oregon Olive Mill include Arbequina from Spain and Koroneiki from Greece, as well as a Tuscan olive blend.

“Our olive oil festival is very similar to the way the French celebrate the young Beaujolais Nouveau wine,” says Paul Durant, co-founder of the Oregon Olive Mill. “In Italy, and now in Oregon, we are celebrating the new olive harvest fresh from the orchard. Fresh cold-pressed olive oil has long been recognized as the finest, best tasting olive oil available and eagerly sought after for its fruity, grassy flavors,” said Durant.

The Oregon Olive Mill houses an Italian olive press, oil storage area, a boutique bottling line and intimate tasting room. When not harvesting and pressing olives, the Oregon Olive Mill is available for private events with a heated outdoor deck overlooking the Willamette Valley.

Locally Sourced Olive Oil Wins with Portland area ChefsThe Oregon Olive Mill olive oil is sought after by some of the area’s top chefs like Scott Dolich of Park Kitchen, Earl Hook of Meriwether’s and Eric Ferguson at Nick’s Italian Kitchen in McMinnville. “Our restaurant guests love the locally milled olive oil,” said Earl Hook, executive chef at Meriwether’s. “The Oregon olive oil was the missing link that finally gave the wholeness to Oregon food and I am thrilled the Durants have followed their passion to grow olives locally.”

Olio Nuovo Festa – November 19-21, 2010The weekend events at the Oregon Olive Mill all focus on the newly pressed olive oil and give guests a chance to see first hand how olive oil is made on the imported Italian olive press. Guests will also enjoy tastes of a variety of freshly-pressed olive oils, and sample warm bruschetta grilled and rubbed with garlic, olio nuovo and sea salt. The Durant family will also pour tastes of their estate wines from Durant Vineyards. Guests can also purchase olive oil by hand-filling a bottle from the fusti’s (stainless steel decanters).

Dates: Friday to Sunday, November 19-21, 2010
Time: 11 a.m. to 4 p.m. daily
Cost: FreeTake
Home: Fresh-pressed Olio Nuovo available for purchase, along with Durant Vineyards wine
Location: Oregon Olive Mill at Red Ridge, 5700 NW Breyman Orchards Road, Dayton, OR
Phone: 503-864-2200
Email: Info@oregonolivemill.com
Web: www.OregonOliveMill.com

About Red Ridge Farms and the Oregon Olive Mill
Red Ridge is a family-owned, unique destination in Oregon’s Willamette Valley with a nursery and garden shop, the Oregon Olive Mill, Durant Vineyards and lodging in the new two-bedroom cottage and a country apartment. The Durant Family planted their first vineyard in the Dundee Hills of Oregon in 1973 and are considered pioneers in Oregon’s wine industry. Many of the original vineyards continue to flourish and produce grapes today. The Durant vineyards are LIVE Certified (Low Input Viticulture and Enology). Leading the way in agricultural ventures, the Durant’s opened Red Ridge Farms in 2001, a herb and specialty plant nursery, and have planted one of the largest olive groves in Oregon. The Oregon Olive Mill is the first olive processing facility in Yamhill County, and the largest in Oregon. Boasting a state-of-the-art imported Italian olive press, 13,000 olive trees over 17 acres and extra-virgin olive oil, the Oregon Olive Mill is part of a new culinary and agricultural trend for Oregon. The olives varietals grown on site including: Arbequina and Arbosana from Spain and Koroneiki from Greece, as well as Leccino (Italian), Picual (Spanish) and Picholine (French). The bottled olive oil is augmented by additional olives from California as the trees reach their full maturity. The Oregon Olive Mill also houses an event space with patio overlooking the Willamette Valley used for corporate and private events. Durant Vineyards produces 900 cases of Pinot noir, Pinot gris and Chardonnay. For more information about upcoming events and lodging availability, please call 503-864-8502.
Red Ridge is located at 5510 NE Breyman Orchard Road, Dayton, Oregon.

All about Pinot Noir

Learn all about Pinot Noir in honor of this weekends International Pinot Noir Celebration in Oregon!

Pinot Noir, The Grape

The name Pinot noir is derived from the French words for “pine” and “black” in reference to the varietals' tightly clustered dark purple cone-shaped bunches of grapes. Therefore, Pinot noir refers both to the grape varietal as well as the wine that it produces. The skin of the Pinot noir grape is relatively thin, making it a tricky, albeit rewarding, candidate for wine production.

There is much debate as to the origins of the variety, although one currently popular theory is that the Pinot noir grape is an offspring of Pinot meunier and Gewurztraminer. This union helps explain the characteristics behind the beloved Pinot noir. As author Stuart Pigot notes in Planet Wine, “Pinot meunier gave Pinot noir its bright, berry aromas and initial charm, while Gewurztraminer its silkiness, extravagance, nobility, and fickleness.”

Growing Region

Traditionally, Pinot noir was grown in the Burgundy region of France. For years it was simply perceived wisdom that a decent Pinot noir could not be grown outside Burgundy, yet modern times have strongly challenged this assertion. Winemakers, eager to explore Pinot's possibilities in other regions of the world, eventually spurred successful growth in Oregon, New Zealand, and California. There is also some limited growth in cool regions of Australia, Chile, South Africa, and Canada.

Oregon, inspired by the similar climate characteristics of Burgundy, staked its reputation on Pinot noir with much success. Thanks to ocean fog, California has shown that it too has no shortage of spots cool enough to keep Pinot grapes on the vine as they develop fine fruity flavors and texture. Notable Pinot regions in California include Los Carneros, the Russian River Valley in Sonoma and Santa Maria north of Santa Barbara, as well as in the mountains south of San Francisco. Australians have identified Victoria (notably the Yarra Valley, Geelong and the Mornington Peninsula) and Tasmania as being cool enough for Pinot, and Martinborough in the south of New Zealand's North Island has also made strong Pinot Noirs. Most of South Africa is too warm for Pinot noir, but the cool coastal regions have some development potential.

The Production Process

The vine generally is very prone to mutation, as demonstrated with Pinot gris and Pinot blanc. Winegrowers must take climate and soil conditions into careful consideration when deciding which clone to plant. It ripens relatively early so is not suitable for very warm regions where there would be no time to develop intriguing flavor before high acid levels plummeted. On the other hand, many of the cooler regions in which it thrives suffer autumn rains that can rot the thin-skinned berries of this variety, resulting in pale, tainted wines. The vines themselves as equally fragile and prone to fanleaf, leaf roll and downy mildew. As Jancis Robinson puts it best in her book Jancis Robinsons Wine Course, “The Pinot Noir grower's lot is not an easy one.”

Growing the grapes is only half the battle. Pinot noir is a very fickle grape, requiring the utmost attention and respect in every phase of the winemaking process. Winemakers are the first to testify to this, claiming that grapes that have been handled too much can end up making wines that lack flavor and harmony. As mentioned by Karen MacNeil in The Wine Bible, “Winemakers adopt a minimalist approach, and often a percentage of the grapes is not crushed. Instead, whole grapes are put directly into the fermenting tanks, which also helps maximize fruity flavors in the wine. To keep those fruit flavors dominant, many wine-makers are also extremely careful and sparing in their use of new oak for aging.”

Clearly, Pinot noir is a risky (and more expensive) proposition for the winegrower, the winemaker, and the wine drinker. But it is precisely this high-stakes gamble that makes pinot noir all the more alluring and rewarding.

Taste

The prime drinkability period of Pinot noir generally spans from two to eight years, the difference depending on differences between wine regions and varying vintage conditions. The overall taste of Pinot noir is very susceptible to variables in the production process, leading to a wide range of flavors, textures, and impressions that often confuse tasters. In the broadest of definitions, Pinot noir possesses a light to medium body with an aroma resembling black cherry, raspberry, or plum. Pinot drinkers are warned not to be dissuaded by the lighter color, as the flavors often times are much bolder and profound than the color leads on. As Jancis Robinson declares, the grape is “capable of producing divinely scented, gorgeously fruity expressions. The flavours found in young red burgundies include raspberries, strawberries, cherries and violets; with time these evolve into a bouquet often reminiscent of game, licorice and autumnal undergrowth.” These deliciously earthy aromas and the silky texture of Pinot create the sensual reputation for which Pinot noir is best known.

Pinot noir is almost always made as a single varietal, rarely blended. One of the grape's great features is its ability to make on its own a complex and complete wine. When mixed with other varieties it often regresses to a point that it can barely be perceived. There are some exceptions to this guideline, particularly successful incorporations with Champagne and certain other sparkling wines.

In pairing the wine with food, the IPNC has been given rave reviews for its sumptuous combination of grilled salmon and Pinot noir. As Karen MacNeil points out in The Wine Bible, “The rich fattiness and light char of the grilled salmon could have no better partner than an earthy Oregon pinot noir, with its relatively high (for red wine) acidity. Also critical to the partnership is the fact that pinot noir is very low in tannin and thus doesn't interfere with the beautiful flavors of the fish.”

Growing in Oregon

Pinot noir is what put Oregon on the map internationally, and is the most planted in the state by far. Chardonnay, Riesling and Pinot gris follow. Oregon has no such thing as cheap, bulk wine. The climate is distinctly cloudy and cool, especially in the Willamette Valley where most of the wineries are clustered. This gentle climate, which highly resembles that of Burgundy, allows for wines of good acidity and balance, moderate alcohol, and an ideal degree of flavor.

Wineries in Oregon tend to be small family affairs. The main challenge for most of these wineries is to persuade their grapes to ripen fully on the vine before the autumn rains arrive, “bringing rot and spoiling the color and flavours of the delicate Pinot noir grape especially.” (Robinson) So variable are the vintages in Oregon that the harvest may occur at any time from early September through November. Yet when the factors of production align, the Pinots that come from this unique region are truly a divine experience.

Taken with permission from the website www.ipnc.org using the following Pinot Noir Compilation Resources

Johnson, Hugh. The World Atlas of Wine, Ed. 4. New York: Simon and Schuster, 1994.

MacNeil, Karen. The Wine Bible. New York: Workman Publishing, 2001.

Pigott, Stuart. Planet Wine. London: Mitchell Beazley, 2004.

Robinson, Jancis. Jancis Robinson's Wine Course. London: BBC Books, 1995.

International Pinot Noir Celebration starts today!

Take a glimpse into this weekends incredible events at the 2010 International Pinot Noir Celebration. Be sure to put this on the calendar for next year if you did not get tickets for this years event. This is one of the top US wine events of the year!

Follow the schedule for this weekends IPNC:

FRIDAY, JULY 23

7:30 to 8:30 am - Registration On the north side of Riley Hall at the main entranceIf you didn't register on Thursday, stop by the north side of Riley Hall to register Friday morning.

7:30 - 9:00 am - Breakfast on the Patio On the patio of Riley HallBegin each day with an array of locally baked breads and pastries, Oregon's legendary berries, cured meats, and additional savory items.

8:30 to 9 am - Opening Ceremonies The Riley Hall LawnThe IPNC Master of Ceremonies welcomes you to the Celebration and the Featured Winemakers are introduced.

9 am - Group ActivitiesImmediately following the Opening Ceremonies, guests will divide into two groups: Group A and Group B. See the "Group Activities" box below:

Group Activities: Guests will be divided into two groups until 3:00pm each day, reuniting for the Afternoon Activities, Alfresco Tastings, and dinners. On Friday, Group A will go on the Vineyard Tour and Winery Lunch, while Group B will remain on campus for the morning and afternoon seminars as well as the Alfresco Lunch. On Saturday, the groups will switch so that everyone has the opportunity to enjoy every part of the program.

9 am to 3 pm - Vineyard Tour and Winery LunchGroup A boards the buses on Memorial Fountain Lawn promptly at 9 amA perennial favorite of IPNC guests, the Vineyard Tour and Winery Lunch offers a one-of-a-kind experience at each unique destination. Travel through the vine-covered countryside to a nearby Willamette Valley winery where you will engage in several activities and conclude your experience with an array of wines paired with a multi-course meal created by one of the talented guest chefs.

9:30 am to 11:45 am - On-Campus Grand SeminarGroup B remains on campus for the on-campus Grand Seminar and the Alfresco Lunches.

3:30 to 5:30 pm - Afternoon Activities (more info) Various locations around the Riley Lawn - refer to your specific Program for detailsAt 3 pm, all guests will be reunited on campus to enjoy a selection of activities.

6 to 8 pm - Alfresco Tasting (more info) On the Patio of Murdock HallThe first of two grand tastings in which 30 winemakers pour their Featured Pinot noir wines for you.

8 to 11 pm - The Grand Dinner (more info) On the Intramural FieldSee for yourself what has foodies and critics alike raving about the Northwest's farm-to-table cuisine. Join the guest chefs as they each combine forces with a local farmer to create a series of inspired courses for you to savor with an outstanding collection of wines poured by IPNC MaÎtres d'Hôtel.

SATURDAY, JULY 24

7:30 to 9 am - Breakfast on the Patio On the Patio of Riley HallBegin the day with an array of locally baked breads and pastries, Oregon's legendary berries, cured meats, and additional savory items.

9 am - Group ActivitiesToday, Group A and Group B switch team events (refer to the Group Activities box above).

9 am to 3 pm - Vineyard Tour and Winery Lunch (more info)Group B boards the buses on Memorial Fountain Lawn promptly at 9 amA perennial favorite of IPNC guests, the Vineyard Tour and Winery Lunch offers a one-of-a-kind experience at each unique destination. Travel through the vine-covered countryside to a nearby Willamette Valley winery where you will engage in several activities and conclude your experience with an array of wines paired with a multi-course meal created by one of the talented guest chefs.

9:30 am to 11:45 am - On-Campus Grand SeminarGroup A remains on campus for the on-campus Grand Seminar and the Alfresco Lunches.

3:30 to 5 pm - Afternoon Activities (more info) Various locations around the Riley Lawn - refer to your specific program for detailsAt 3 pm, all guests will be reunited on campus to enjoy a selection of activities.

5:30 to 7:30 pm - Alfresco Tasting (more info) On the Patio of Murdock Hall The second of two grand tastings in which an additional 30 winemakers pour their Featured Pinot noir wines for you.

7:30 to 11:30 pm - Northwest Salmon Bake (more info) In the Oak GroveA long-standing tradition of the IPNC, the Salmon Bake dramatically showcases wild salmon roasted on alder stakes over a huge custom-built fire pit. Bask in the warm glow of a lantern lit Oak Grove where cellared Pinot noir and wines from around the world will accompany an extravagant outdoor buffet designed by local chefs, followed by an extraordinary assortment of hand-crafted desserts. After dinner, relax to music and dancing under the stars.

SUNDAY, JULY 25

10 am to noon - Sparkling Finale On the Intramural FieldRaise your glass in a festive toast as you bid farewell to the IPNC weekend at this sumptuous buffet brunch paired with fine sparkling wines. The guest chefs will prepare a final meal to send you off in style and prepare you for the next year's Celebration.

Please note: the Sunday afternoon Passport to Pinot tasting is not included in the Full Weekend ticket. You may purchase tickets to both the full three-day event and the Passport to Pinot, however, all wines served during the Sunday afternoon Passport to Pinot tasting will have been served during the Alfresco tastings throughout the Full Weekend.

Cornish Game Hen with Pinot Noir Mushroom Sauce using Biodynamic Pinot Noir from Montinore Estates

Just came across this incredible recipe from the awesome people over at Montinore Estates. Enjoy!

Marc's Delicious and Simple Cornish Game Hen with Pinot Noir Mushroom Sauce

1 Cornish game hen (makes two servings)
1 Large Onion
1 Large Carrot
2 Stalks Celery
1 bunch Fresh Thyme
½ pound crimini mushrooms
2 cups of chicken stock
1 cup of Montinore Estate Pinot Noir

This recipe is as easy as it is elegant.

1. Make sure your birds are completely thawed by pulling them from the freezer two days in advance thawing them in the refrigerator or place them in a container with running water for several hours. After thawing, open bird and clean out cavity.

2. Heat oven to 350 degrees

3. Finely dice onion, carrot and celery. Mix together with 1/2 of the Thyme. Set aside 1/2 for the sauce.

4. Season the inside of the bird with salt and pepper, chop fresh thyme and sprinkle inside and outside the hen. Stuff the bird with 1/2 the onion mixture then truss the legs with butcher twine.

5. Place bird,breast side up in a roasting pan. Cook for 45 minutes then turn bird over browning bottom side for 15 minutes. Bird is done when the internal temperature reached 140 degrees.

6. For the sauce saute remaining onion mixture and 2 tsp chopped thyme until translucent add wine cook reducing wine until almost dry then add chicken stock. Cook until broth has reduced by half. Season to taste and reduce heat, right before serving stir in 3tbl of whole butter mix until smooth.

7. With poultry shears or scissors cut birds in half lengthwise place on serving plates then sauce.

Serve with a glass of Montinore Estate Pinot Noir and enjoy!

Weekly Organic Wine / Food Pairing: Sokol Blosser Evolution & SW Green Chili Chicken Enchiladas

Sokol Blosser Evolution, Lucky Edition & Southwestern Green Chili Chicken Enchiladas

Today's organic wine/food match is taking on the bold flavors of Southwestern cuisine. Southwestern and Mexican cuisine both have spunky flavors that need a lively, yet rich, wine to beat the chili heat and compliment the spark of lime. The wine also needs to be able to match the richness of avocado and cheese.

Lucky for us, Sokol Blosser Evolution, Lucky Edition is a perfect match with rich and spicy foods. Evolution is a handcrafted blend of nine varieties, each which brings a layer of nuance and complexity to this unique wine. The wine is extraordinarily food-friendly, especially with spicy foods like our Southwestern chicken/green chili burritos. This awesome wine provides intense tropical fruit notes up front and a crisp, clean finish making it a perfect companion for today's recipe! Sokol Blosser is a must-see winery in Oregon--click here to read more about the winery & sustainability!

Southwestern Green Chili Chicken Enchiladas
Serves 6

3 tablespoons olive oil
1/2 onion, diced
3 garlic cloves, minced
1/4 cup chicken stock
1 cup tomato sauce
2 heaping tablespoons mild chili powder, or to taste
1 teaspoon cumin
1/2 teaspoon ground oregeno
salt & pepper to taste
8 ounces cream cheese, softened
4 ounces diced green chilis, drained
2 cups mild cheddar cheese, shredded
1 and 1/2 cups cooked chicken, cubed
6 flour tortillas

Preheat the oven to 350 degrees

To make the enchilada sauce first heat the olive oil over medium heat. Add in the onions and cook for 3 to 4 minutes, or until softened. Add in the garlic and cook and additional 2 minutes. Pour in the chicken stock and continue cooking for another minute or so. Pour in the tomato sauce and stir well to combine. Stir in the chili powder, cumin and oregano, bring to a boil and then reduce the heat to low. Allow to simmer until the sauce starts to thicken. If it gets too thick add in a little more chicken stock to thin it out. Season with salt and pepper and remove it from the heat once it's reduced. Using a brush, spread a thin layer of the sauce in the bottom of a 9 x 13 baking dish.

Cover the dish with tin foil and bake at 350 degrees for 30 minutes. Remove the foil and continuing baking it for 10 more minutes, or until the cheese is melted. Allow to rest for a couple of minutes before serving.

Enjoy with a big glass of Sokol Blosser Evolution!